A bowl of glossy noodles tossed in a silky tomato-and-garlic sauce — that’s the comfort of Creamy Tomato Garlic Pasta. It’s a weeknight-friendly dish that feels indulgent without fuss: fresh tomatoes, sharp garlic, and a splash of heavy cream come together in minutes to make a sauce that clings to every forkful. Use whatever pasta you like — spaghetti, penne, or a short curly shape — and you’ve got a dish that satisfies picky kids, busy adults, or anyone craving simple Italian-inspired comfort.
Why you’ll love this dish
This recipe hits the sweet spot between fast and luxurious. It’s quick (20–30 minutes total), uses pantry-friendly staples, and highlights fresh tomatoes and garlic so the flavors taste bright rather than heavy. You’ll find it’s forgiving: under-ripe tomatoes can be helped with a pinch of sugar, and extra pasta water can rescue a sauce that’s too thick.
“One skillet, a handful of ingredients, and dinner is done — creamy, tangy, and comforting every time.”
If you love lush, tomato-forward sauces you might also enjoy the pillowy textures in Creamy Gnocchi with Spinach and Feta, which has a similar creamy approach but a different comforting mouthfeel.
The cooking process explained
This recipe is straightforward: cook the pasta until al dente, make a quick tomato-garlic base in a skillet, build the sauce with heavy cream, and toss everything together. The key moments to watch are sweating the garlic without burning it, cooking the tomatoes just enough to release juices and concentrate flavor, and finishing the sauce long enough to thicken slightly so it coats the pasta. Tossing the drained pasta into the skillet allows the starch on the noodles to marry the sauce for better cling.
What you’ll need
- 8 oz pasta of your choice (spaghetti, penne, fusilli). Short shapes hold scoops of sauce; long pasta gives a comforting twirl.
- 2 cups ripe tomatoes, chopped (about 2–3 medium). Roma or vine-ripe work well.
- 4 cloves garlic, minced (adjust to taste).
- 1 cup heavy cream.
- 2 tablespoons olive oil.
- Salt and freshly ground black pepper, to taste.
- Fresh basil leaves for garnish.
- Grated Parmesan cheese (optional).
Substitutions and notes:
- Heavy cream can be replaced with half-and-half for a lighter version, but the sauce will be thinner; add a tablespoon of butter or a teaspoon of cornstarch slurry to help thicken.
- Canned whole peeled tomatoes (14 oz) can stand in for fresh when tomatoes are out of season — crush by hand or use a fork.
- Use gluten-free pasta to make this gluten-free; cook according to package directions.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté just until fragrant, about 30–60 seconds. Don’t let it brown or it will taste bitter.
- Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until they begin to soften and release juices, about 5 minutes.
- Pour in 1 cup heavy cream and stir to combine. Season with salt and pepper. Lower the heat and let the sauce simmer gently for 2–4 minutes until it thickens slightly.
- Add the cooked pasta to the skillet. Toss or use tongs to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen and help it cling.
- Taste and adjust seasoning. Serve immediately, garnished with torn fresh basil and a shower of grated Parmesan if desired.
Best ways to enjoy it
Creamy Tomato Garlic Pasta shines on its own, but here are ideas to lift the meal:
- Add a bright green salad (arugula with lemon vinaigrette) to balance the creaminess.
- Toasted garlic bread or a crusty baguette is perfect for mopping up leftover sauce.
- For protein, sear shrimp or chicken and serve on top, or stir in cooked pancetta for a salty crunch. If you want a complementary seafood pairing, try serving this alongside Easy Creamy Tuscan Shrimp for a restaurant-style surf-and-turf pasta night.
- Plate with torn basil on top and a drizzle of good olive oil for a fresh finish.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated up to 3–4 days.
- Freezing: Cream-based sauces can separate when frozen and reheated. If you plan to freeze, freeze the pasta and sauce together only if you accept possible textural changes; better practice is to freeze the tomato base (without cream) and add cream when reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or cream and a little reserved pasta water to restore silky texture. Microwave in short bursts, stirring between, and add liquid as needed.
- Food safety: Do not leave the dish at room temperature more than 2 hours to avoid bacterial growth.
Pro chef tips
- Don’t burn the garlic: cook it until fragrant, then add tomatoes; burnt garlic ruins the sauce.
- Use pasta water: the starchy water is a magic binder — add a tablespoon at a time to loosen and emulsify the sauce.
- Ripeness matters: ripe tomatoes give sweetness and acidity. If your tomatoes are bland, add a pinch of sugar and a squeeze of lemon to brighten the sauce.
- Finish off-heat: after simmering, remove the skillet from the heat before tossing in the basil and pasta to keep basil bright and cream from breaking.
- Texture control: if you prefer a smoother sauce, blitz the cooked tomatoes with an immersion blender for a few seconds before adding cream.
Recipe variations
- Spicy kick: add crushed red pepper flakes with the garlic for heat.
- Veg-loaded: stir in wilted spinach, roasted red peppers, or sautéed mushrooms for extra veggies.
- Lighter option: swap heavy cream for half-and-half and thicken slightly with a teaspoon of corn starch dissolved in cold water.
- Vegan: use coconut cream or full-fat cashew cream in place of heavy cream, and nutritional yeast instead of Parmesan.
- Cheesy bake: transfer the sauced pasta to a baking dish, top with mozzarella and Parmesan, and broil 2–3 minutes until bubbly and golden.
Common questions
Q: How long does this take to make?
A: From start to finish you’re looking at about 20–30 minutes: roughly 10–12 minutes for pasta and 10–15 minutes to make the sauce.
Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use a 14-oz can of whole peeled or diced tomatoes, crush them slightly in the skillet, and cook until flavors concentrate. Taste and adjust seasoning, since canned tomatoes can be less sweet.
Q: Will the cream curdle if I simmer too long?
A: Heavy cream is fairly stable, but high heat can cause separation. Simmer gently on low heat and avoid boiling after adding cream. If it looks slightly broken when reheating, whisk in a little extra cream or milk off the heat to smooth it out.
Q: Can I prep this ahead?
A: Chop the tomatoes and garlic ahead of time and refrigerate for up to a day. Cooked pasta can be stored separately, but toss with a little oil to prevent sticking.
Q: Is this recipe kid-friendly?
A: Yes — the mild creaminess and familiar tomato flavor make it appealing to kids. Omit red pepper flakes and keep garlic moderate for a kid-friendlier version.
If you have other questions about substitutions, cook times, or pairing ideas, ask — I’ll help you adapt the recipe for your kitchen.
Creamy Tomato Garlic Pasta
Ingredients
Main Ingredients
- 8 oz pasta of your choice (spaghetti, penne, fusilli) Short shapes hold scoops of sauce; long pasta gives a comforting twirl.
- 2 cups ripe tomatoes, chopped (about 2–3 medium) Roma or vine-ripe work well.
- 4 cloves garlic, minced Adjust to taste.
- 1 cup heavy cream Can be replaced with half-and-half for a lighter version.
- 2 tablespoons olive oil
- to taste salt and freshly ground black pepper
- to garnish fresh basil leaves
- to taste grated Parmesan cheese (optional)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté just until fragrant, about 30–60 seconds. Avoid letting it brown.
- Add chopped tomatoes to the skillet and cook, stirring occasionally, until they begin to soften and release juices, about 5 minutes.
- Pour in heavy cream and stir to combine. Season with salt and pepper. Lower the heat and let the sauce simmer gently for 2–4 minutes until it thickens slightly.
- Add the cooked pasta to the skillet and toss to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Taste and adjust seasoning. Serve immediately, garnished with torn fresh basil and grated Parmesan if desired.